Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes, maintain healthy skin and mucous membranes
Cinnamon: Warm and neutral
Star anise: regulate qi, relieve pain , dispel cold
Ingredients
Duck ( half ) | Beer ( One ) |
Dried chili pepper ( two ) | Panthoxylum bungeanum (appropriate amount) |
Ginger (appropriate amount ) | Garlic ( four cloves ) |
Panthoxylum bungeanum (appropriate amount) | Pepper (appropriate amount) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
Chicken essence ( appropriate amount ) | Cinnamon (appropriate amount) |
Anise ( one ) | Geranium leaf ( Two pieces ) |
Fuel consumption ( Appropriate amount ) | Light soy sauce ( appropriate amount ) |
Dark soy sauce ( Moderate amount ) | Rock sugar (appropriate amount) |
1.Wash and cut the duck meat into pieces and set aside
2.Put water into the pot.Add the duck meat, blanch it for five minutes, skim off any foam on the surface, drain and rinse with cold water, drain and set aside
3. Wash the duck meat and set aside
4.Put the seasoning into the bowl.Soak in water, wash and set aside
5.Put oil in the pot, heat the oil and add rock sugar, wait until it is saccharified When it turns caramel color, add duck meat and stir-fry until both sides are golden brown.
6. Stir-fry until Pour a bottle of beer into the golden duck meat, then pour in the ingredients as shown above, add an appropriate amount of salt, light soy sauce, dark soy sauce, oil, cover the lid and let it simmer for 25 minutes.Open the lid and add chicken essence to taste, and sprinkle in green onions.Take it out of the pot and the fragrant beer duck is ready
7.Beer duck renderings
Tips
Salt, pepper Add according to personal taste, blanch the duck meat and skim off the foam on the surface.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
